Down Under IPA - Beer Recipe - Brewer's Friend

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Down Under IPA

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
URL: http://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html
Created: Friday September 6th 2019
1.064
1.016
6.6%
76.6
5.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 72.7%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.5%
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 14.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.6%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 3.6%
220 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Vic Secret1 oz Vic Secret Hops Pellet 19.6 First Wort 60 min 76.59 7.7%
2 oz Galaxy2 oz Galaxy Hops Pellet 15.4 Whirlpool at 180 °F 30 min 15.4%
2 oz Ella2 oz Ella Hops Pellet 13.8 Whirlpool at 180 °F 30 min 15.4%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 19.6 Whirlpool at 180 °F 30 min 15.4%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 19.6 Dry Hop 2 days 15.4%
2 oz Galaxy2 oz Galaxy Hops Pellet 15.4 Dry Hop 2 days 15.4%
2 oz Ella2 oz Ella Hops Pellet 13.8 Dry Hop 2 days 15.4%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Rapid City
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 150 40
10.00 g Calcium Chloride @ Mash
8.00 g Gypsum (Calcium Sulfate) @ Mash
1.00 tsp Phosphoric Acid 10% @ Mash

(customize as needed for water profile to hit mash pH of 5.2-5.5)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Decoction -- 154 °F 60 min
4 gal Sparge -- 168 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.22 g | 12.9 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.73 g | 22.9 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.28 g | 25.1 qt) 5.5 22  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes



Split dry hops into 2 (1:1:1 ratio), first charge 2 days into fermentation and second charge after krausen drops

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  • Last Updated: 2019-09-07 16:51 UTC